I’M AT BAND CAMP! So I had my friend Sandra from Vegan Mother Hubbard take over for the week, please leave comments and tell her how awesome she is. Because she’s awesome.
Hello! I’m Sandra and I writeÂ Vegan Mother Hubbard. I’m happy to be here on Je suis alimentageuse today. Thanks for letting me take over your space today, Lisa!Â I have a recipe for delicious, vegan Zucchini Bites with Dill Dipping Sauce. For more of my recipes, check out myÂ recipe index.
Last Saturday I was zucchini-ed. August in Wisconsin means abundant zucchini in the garden, and friends who are always looking to give a few zucchini to a good home. I’d been brainstorming recipe ideas for thisÂ post, and when I pulled up to my house and saw the zucchini sitting on the front porch, I knew just what I wanted to make: fried zucchini.
I originally thought of these zucchini bites as an appetizer. Then, when I was snacking on them, after I photographed them, I started brainstorming other ways to serve them. They would make a tasty addition to a salad; you could even use the dipping sauce as the salad dressing. You could tuck them into a sandwich with some hummus and fresh vegetables. Make them part of a rice or quinoa bowl. Try them on top of a casserole. They’d even be a tasty accompaniment to scrambled tofu at your next brunch. So many options from such a simple recipe.
One last note, before I get to the recipe: If you want crispier zucchini bites, cut the slices thinner. For a softer texture, cut the pieces a little thicker (the ones shown are on the softer side and are about 3/8 inch thick). Because zucchini varies so drastically in size, and so will your slices, you may have more breading than you need. You can freeze the extra. Pull it out when you want to make another batch. Easy!
- 1 medium-large zucchini, cut into 1/4-3/8 inch thick slices*
- 1 tsp kosher salt
- 2 tbsp whole wheat flour
- 2 tbsp nutritional yeast
- 1/2 tsp seasoned salt
- 1/2 tsp mustard powder
- 1-2 tbsp coconut oil (canola or olive oil will work, too)
- 1 tbsp vegan mayonaise
- 1 tbsp vegan sour cream
- 1 tsp minced dill
- Place a double layer of paper towel on a large plate. Spread the zucchini slices on the towel and sprinkle with half the salt. Flip them over. Sprinkle with the remaining salt. Top with another double layer of paper towel and a second, large plate. Place a couple cans of beans on the plate, to press the zucchini. Set aside for about an hour, or up to overnight (put in the fridge, if pressing for more than about an hour).
- When the zucchini is pressed, place the flour, nutritional yeast, seasoned salt, and mustard powder in a shallow bowl. Stir to combine.
- Preheat a large skillet or griddle to medium-high heat (I used my electric griddle, set to 350 degrees). Coat the skillet with about a tablespoon of oil.
- Coat the zucchini slices in the flour mixture, pressing firmly so it adheres well. Place the slices in the skillet.
- Cook the zucchini for about 8 minutes, or until golden brown. Remove from the pan.
- Add another 1/2-1 tablespoon of oil to the pan. Return the slices to the pan, cooked side up. Allow to cook another 6-8 minutes, or until the second side is also golden brown.
- Transfer the cooked zucchini to a plate, lined with paper towel. Let the zucchini to rest a minute, so some of the oil drains off.
- Make the dipping sauce, by whisking the mayo, sour cream, and dill in a small bowl.
- Serve the zucchini with the dipping sauce.
*If you are using a very large zucchini, cut it in half lengthwise. Use a spoon to scoop out the seeds, then cut the slices. You'll have half moon shapes, rather than rounds, but the recipe will work just fine.
Sandra Kohlmann is an art major turned food and mom blogger. Sheâ€™s married to her college sweetheart, Steve. Together they are raising their kids to be vegan superheroes; galavanting around Wisconsin to see waterfalls, forests, and the worldâ€™s largest penny; and watching old science fiction on Netflix. You can usually find Sandra in the kitchen, up to her elbows in cooking and baking projects. Or check her out on: